RECIPE Batter-fried Chicken Nuggets low-carb gluten-free
Fast food made healthy – and it’s so easy! With this recipe for tender bite-sized pieces of the best chicken breast, you will never be tempted to crave unhealthy junk again.
- 400 g chicken breast fillet, boneless
- 2 Tbsp Dr. Almond Citrus Fiber
- 2 eggs medium
- 40 g Dr. Almond Pancake & Waffle Mix
- 100 ml water
- 5 g salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 4 Tbsp Dr. Almond Ghee (or coconut oil)
- Cut the chicken breast fillet into bite-sized pieces and turn them thoroughly in citrus fiber.
- Separate the egg whites and yolks.
- Stir the pancake mix with the salt and spices, mix with water and add egg yolks. Stir until the batter is smooth and allow to swell for 5 min.
- Beat the egg whites and fold into the batter in several portions.
- Heat ghee or coconut oil in a frying pan. Coat the chicken nuggets with batter, piece by piece, and put them into the hot fat. Fry on both sides at medium heat until golden all over.
Please note: When calculating the nutritional values, we assumed that about half of the frying oil (20g) will be absorbed by the breading.
Great Recipe